Lobster Croque-Monsieur Twist
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Baked open-faced sandwich with lobster, creamy nutmeg béchamel sauce, and melting Pied-de-Vent cheese. Modified to use olive oil and smoked paprika replacing butter and muscade. Quantities slightly altered to adjust texture and flavor balance. Toasted thick sliced white bread layered with béchamel, lobster chunks, cheese, baked until golden topping forms. A pinch of fresh tarragon adds herbaceous notes, and a slight dusting of lemon zest brightens the dish. Serve warm garnished with chopped chives. Cooking time tweaked for optimal gratin and cheese melt.
Prep:
30 min
Cook:
22 min
Total:
52 min
Servings:
4
#sandwich
#seafood
#French cuisine
#lobster dish
Béchamel. Lobster meat plucked from shell. Cheese melts. Toast crisped gently under flames. Olive oil replaces butter for a lighter sauce. Smoked paprika swaps the usual nutmeg - subtle smoky undertone waking up mouthfeel. Bright lemon zest cuts rich creamy layers. Tarragon herbs sprinkled before baking bring herbaceous sharpness. Lobster chunks retain firmness, meat texture intact. Not just simple sandwich. Lobster elevated the humble toasted bread with layers. Those molten cheese edges, béchamel coats crust. Different cheese choice optional but Pied-de-Vent richness essential. Bake just long enough for gratin to form; watch closely. A refined twist on classic croque-monsieur. Choppy bites with luxurious seafood center. Layers from silky sauce to melty cheese and that briny lobster. A shallow dish, quick assemble, oven-ready.
Ingredients
Béchamel
- 40 ml (3 tbsp) olive oil
- 25 ml (1 2/3 tbsp) all-purpose flour
- 260 ml (1 1/10 cup) whole milk
- 1 pinch smoked paprika
- salt and freshly ground black pepper
Filling
- 4 thick slices rustic white bread, lightly toasted
- 1 cooked lobster 510 g (1.12 lb), shelled and chopped
- 115 g (4 oz) Pied-de-Vent cheese or substitute with Taleggio, sliced
- 1 tsp finely chopped tarragon
- chopped chives, to taste
- zest of 1 lemon
About the ingredients
Olive oil replaces butter to make béchamel lighter, less heavy on palate. Flour quantity adjusted down slightly to keep sauce thinner for spooning yet enough thickness to coat bread evenly. Milk bumped up 10% for volume, smooth texture. Smoked paprika stands in for muscade, introducing mild smoky spicy tone with less sweetness. Choose rustic thick white bread (country or pain de mie) for sturdy base, it holds sauce without sogginess. Pied-de-Vent favored for softness and creamy meltability; Taleggio recommended alternative with earthy punch. Lobster weight upped slightly to ensure chunks plentiful per portion. Tarragon fine chopped adds lift and herbaceous contrast, working well with seafood flavor. Lemon zest provides hint of citrus brightness, cutting through béchamel richness. Chives scattered post-bake for fresh bite and color. Ingredients balanced for clarity and tweak of familiarity in classic French sandwich.
Method
Béchamel
- 1. Heat olive oil in a medium saucepan over medium heat. Stir in flour; whisk continuously for 2 minutes until pale and incorporated.
- 2. Gradually add milk while whisking to avoid lumps. Bring to gentle boil, whisking frequently. Simmer for 6 minutes until thickened.
- 3. Remove from heat; stir in smoked paprika, salt, and pepper. Keep warm.
Assembly and Baking
- 4. Position oven rack mid-level. Preheat oven to 215 °C (420 °F). Line baking sheet with parchment paper.
- 5. Arrange bread slices on baking sheet. Spread each with a generous layer of béchamel.
- 6. Evenly distribute lobster chunks over béchamel. Layer with cheese slices. Drizzle more béchamel on top. Season with black pepper.
- 7. Sprinkle chopped tarragon and lemon zest over sandwiches.
- 8. Bake 7–9 minutes until cheese is bubbling and lightly browned, béchamel’s surface slightly gratinéed.
- 9. Remove, garnish with chives, serve immediately.
Cooking tips
Start with béchamel in saucepan; heating oil and stirring in flour ensures roux forms evenly. Whisk constantly to avoid lumps; patience vital here. Milk added gradually, whisked thoroughly to blend without clumps. Simmer longer for thicker sauce closer to velouté, but don’t let scorch bottom. Remove from heat before adding smoked paprika so spice flavor remains fresh. Oven preheated to slightly lower temperature than original 220°C, adjusted to 215°C for more controlled browning without burning, extended baking time slightly from 6–8 to 7–9 minutes for gentle gratin. Sandwiches assembled on parchment for easy transfer, toasting bread lightly upfront so edges resist sogginess but retain soft chew inside. Layer sauce first, lobster chunks next to distribute flavor evenly. Cheese slices next, then another top layer of béchamel ensures gratin surface. Lemon zest and tarragon over before baking so aroma intensifies in oven. Remove promptly when cheese bubbling, slightly golden, no hard crust. Garnish with chives adds fresh green contrast just before serving. Timing important; overbaking leads to dry lobster, underbaking leaves cheese unmelted. Watch carefully.
Chef's notes
- 💡 Start with béchamel. Olive oil instead of butter makes sauce lighter. Keep whisking. The flour has to mix completely. No lumps here. Patience is crucial. Avoid scorching. Heat gradually puts sauce at risk.
- 💡 Lobster size matters. Chunks should be substantial, not tiny. Freshness is key. Cooked lobster holds taste well. Weigh properly. Use enough to ensure good portions. Don't hesitate to add more.
- 💡 Watch your cheese. Pied-de-Vent melts beautifully. Optionally, use Taleggio but know its taste is earthy. Thin slices for easy melting. Stacked layers of cheese ensure good coverage. Even distribution helps.
- 💡 Bake it right. Preheat oven, temperature matters here. Not too hot, adjust to 215 °C for even results. Keep an eye on those edges. Don’t ruin them. Timing is everything, crunchy is key.
- 💡 Garnish finishes it well. Fresh chives bring a nice crunch. Sprinkle generously right before serving. Lemon zest adds freshness. Don’t forget, its brightness really enhances richness.
Common questions
Can I use frozen lobster?
Yes, thaw completely first. Fresh is ideal but frozen works too. Just watch the cooking time.
How to store leftovers?
In airtight container. Refrigerate for 2-3 days. But remember, bread may get soggy. Reheat delicately.
What if I can't find Pied-de-Vent?
Use any creamy melty cheese. Brie or Gruyère could sub. Adjust flavors slightly, be mindful.
Can I prepare ahead?
Keep béchamel separate. Assemble just before baking. Bread holds up better. Layers should be fresh.
